Fermentation composition, process for preparing the same, and use thereof

ABSTRACT

Fermented and aged fruits such as apples, persimmons, bananas, pineapples, akebia, silvervine, figs, wild strawberries, wild vines, Myrica, and Ume (Japanese apricot), citrus fruits such as Navel oranges, Hassaku oranges, Mandarin oranges, Sour oranges, Iyokan oranges, kumquats, citrons, Kabosu oranges, shaddocks, Ponkan oranges, and lemons, edible roots such as Burdock, carrots, garlic, lotus root, and lily bulbs, grains such as brown rice, glutinous rice, polished rice, millet, corn, wheat, barley, and Foxtail millet, beans and sesames such as soybeans, black soybeans, black sesame, white sesame, and walnuts, seaweed such as Konbu, Wakame, Hijiki, and Laver, saccharides such as brown sugar as lump, fructose, and glucose, as well as honey, starch, cucumbers, Perilla, and celery are used as food quality improvers.

This application is a 371 PCT/JP97/02361 filed Jul. 8, 1998.

TECHNICAL FIELD

The present invention relates to a fermented composition, a method forits manufacture, and applications thereof.

The fermented composition pertaining to the present invention can beused as a growth promoter for various plants and animals, and morespecifically, can be used for plants such as rice, fruit trees, farmproduce, flowering plants, and trees, animals such as cattle, horses,pigs, and chickens, and seafood such as fish and shellfish.

BACKGROUND ART

Various types of fermented composition for health foods have been knownin the past.

However, people have been expecting more out of fermented compositions,and there is a need for more effective fermented compositions.

Those containing nutrients and the like for a variety of organisms havebeen known in the past as growth promoters and the like for animals,such as plants, animals, and seafood, but they cannot be used safely.

There is thus a need for a growth promoter which can it be used safely.

SUMMARY OF THE INVENTION

Such problems are resolved by the following means in the presentinvention:

First, a fermented composition consisting of the following componentsand amino acid compositions, and obtained by the fermentation and agingof one or more fruits selected from apples, persimmons, bananas,pineapples, akebia, silvervine, figs, wild strawberries, strawberries,wild vines, grapes, Myrica, peaches, Ume (Japanese apricots),blueberries, and raspberries, one or more citrus fruits selected fromnavel oranges, Hassaku oranges, mandarin oranges, Sour oranges, oranges,Iyokan oranges, kumquats, Yuzu (citrons), Kabosu oranges, shaddocks,Ponkan oranges, lemons, and limes, one or more edible roots selectedfrom Burdock, carrots, garlic, lotus root, and lily bulbs, one or moregrains selected from brown rice, glutinous rice, rice, millet, corn,wheat, barley, Foxtail millet, and Sawa millet, one or more beans andsesames selected from soybeans, black soybeans, black sesame, whitesesame, Azuki beans, and walnuts, one or more types of seaweed selectedfrom Konbu, Wakame, Hijiki, and Aonori (laver), Kawanori (laver), one ormore saccharides selected from black sugar, fructose, and glucose, andone or more items selected from honey, starch, cucumbers, Perilla, andcelery.

Per 100 g primary component:

water: 5.0 g to 50.0 g

protein: 0.5 g to 10.0 g

lipids: 0.05 g to 10.00 g

carbohydrates (non-fibrous carbohydrates): 30.0 g to 75.0 g

carbohydrates (fiber): 0.1 g to 5.0 g

ash: 0.15 g to 5.0 g

β-carotene: 10 μg to 150 μg

Retinol potency: 10 IU to 100 IU

Vitamin B₁: 0.01 mg to 0.50 mg

Vitamin B₂: 0.01 mg to 0.50 mg

Vitamin B₆: 0.01 mg to 0.50 mg

Vitamin E: 10.0 mg or less

niacin: 0.1 mg to 6.0 mg

calcium: 50 mg to 900 mg

phosphorus: 200 mg or less

iron: 1.0 mg to 5.0 mg

sodium: 20 mg to 300 mg

potassium: 300 mg to 1000 mg

magnesium: 40 mg to 200 mg

NaCl deduced from Na content: 0.05 g to 1.00 g

copper: 7.0 ppm or less

Of 100 g amino acid composition:

isoleucine: 30 mg to 200 mg

leucine: 50 mg to 400 mg

lysine: 20 mg to 200 mg

methionine: 10 mg to 150 mg

cystine: 10 mg to 100 mg

phenylalanine: 30 mg to 250 mg

tyrosine: 20 mg to 200 mg

threonine: 40 mg to 200 mg

tryptophan: 1 mg to 100 mg

valine: 30 mg to 300 mg

histidine: 10 mg to 200 mg

arginine: 40 mg to 400 mg

alanine: 50 mg to 300 mg

aspartic acid: 100 mg to 600 mg

glutamic acid: 100 mg to 1200 mg

glycine: 30 mg to 300 mg

proline: 40 mg to 400 mg

serine: 30 mg to 300 mg

Second, a fermented composition manufacturing method for manufacturing afermented composition consisting of the following components and aminoacid compositions by fermenting and aging one or more fruits selectedfrom apples, persimmons, bananas, pineapples, akebi, silvervine, figs,wild strawberries, strawberries, wild vines, grapes, Myrica, peaches,Japanese apricots, blueberries, and raspberries, one or more citrusfruits selected from navel oranges, Hassaku oranges, mandarin oranges,Sour oranges, oranges, Iyokan oranges, kumquats, citrons, Kabosuoranges, shaddocks, Ponkan oranges, lemons, and limes, one or moreedible roots selected from Burdock root, carrots, garlic, lotus root,and lily bulbs, one or more grains selected from brown rice, glutinousrice, rice, millet, corn, wheat, barley, Foxtail millet, and Sawamillet, one or more beans and sesames selected from soybeans, blacksoybeans, black sesame, white sesame, azuki beans, and walnuts, one ormore types of seaweed selected from Konbu, Wakame, Hijiki, and laver,one or more saccharides selected from black sugar, fructose, andglucose, and one or more items selected from honey, starch, cucumbers,Perilla, and celery.

Per 100 g primary component:

water: 5.0 g to 50.0 g

protein: 0.5 g to 10.0 g

lipids: 0.05 g to 10.00 g

carbohydrates (non-fibrous carbohydrates): 30.0 g to 75.0 g

carbohydrates (fiber): 0.1 g to 5.0 g

ash: 0.5 g to 5.0 g

β-carotene: 10 μg to 150 μg

Retinol potency: 10 IU to 100 IU

Vitamin B₁: 0.01 mg to 0.50 mg

Vitamin B₂: 0.01 mg to 0.50 mg

Vitamin B₆: 0.01 mg to 0.50 mg

Vitamin E: 10.0 mg or less

niacin: 0.1 mg to 6.0 mg

calcium: 50 mg to 900 mg

phosphorus: 200 mg or less

iron: 1.0 mg to 5.0 mg

sodium: 20 mg to 300 mg

potassium: 300 mg to 1000 mg

magnesium: 40 mg to 200 mg

NaCl deduced from Na content: 0.05 g to 1.00 g

copper: 7.0 ppm or less

Of 100 g amino acid composition:

isoleucine: 30 mg to 200 mg

leucine: 50 mg to 400 mg

lysine: 20 mg to 200 mg

methionine: 10 mg to 150 mg

cystine: 10 mg to 100 mg

phenylalanine: 30 mg to 250 mg

tyrosine: 20 mg to 200 mg

threonine: 40 mg to 200 mg

tryptophan: 1 mg to 100 mg

valine: 30 mg to 300 mg

histidine: 10 mg to 200 mg

arginine: 40 mg to 400 mg

alanine: 50 mg to 300 mg

aspartic acid: 100 mg to 600 mg

glutamic acid: 100 mg to 1200 mg

glycine: 30 mg to 300 mg

proline: 40 mg to 400 mg

serine: 30 mg to 300 mg

The present invention contains the aforementioned fermented compositionas an active component.

Specific examples include food product quality improvers, growthpromoters, feed, fertilizer, and foods and drinks.

The present invention also relates to a method for manufacturing foodsand drinks, such as noodles, using the aforementioned fermentedcomposition as an additive.

Foods and drinks suitable for manufacture here include common foods thatare directly eaten, as well as seasonings that are indirectly eaten,such as soy sauce or miso sauce, in short, any food directly orindirectly eaten by humans, including baby food and the like.

The scope of the present invention should not be narrowly interpretedsolely in terms of the specific numerical values noted in the Claims orthe means for resolving the aforementioned problems, since such valuesmay differ depending on the subject of measurement, the measurementmethod, measuring errors, and the like, and any effects similar to thosepertaining to the present invention should be interpreted as fallingwithin the scope of the present invention.

The fermented composition pertaining to the present invention ismanufactured in the following manner.

First, mandarin oranges, citrons, silvervine, figs, bananas, Burdockroot, carrots, pineapples, grapes, akebi, wild vines, wild strawberries,Sour oranges, Hassaku oranges, apples, Myrica, navel oranges, garlic,kumquats, and the like which have been washed with water and thencrudely pulverized are mixed.

After these have been mixed, black sugar is added, and the mixture isfermented while occasionally stirred at a temperature of −4° C. to 40°C., preferably −3° C. to 30° C., and even more preferably −2° C. to 20°C., after which wheat, honey, corn, millet, lotus root, walnuts, lilybulbs, soybeans, brown rice, corn starch, rice, Japanese apricots,persimmons, Konbu, Hijiki, laver, sesame, glutinous rice, or the likeare mixed in.

The fermented composition is manufactured by fermenting and aging themixture while occasionally stirring it at a temperature of −4° C. to 40°C., preferably −3° C. to 30° C., and even more preferably −2° C. to 20°C., and then filtering the product.

The fermented composition thus obtained can be eaten as such, and saidfermented composition can also be used as an active component of a foodquality improver.

Analysis of the fermented composition manufactured under theaforementioned conditions yielded the following results.

Specifically, water: 33.8 g/100 g; protein: 2.1 g/100 g; lipids: 0.1g/100 g; carbohydrates (non-fibrous): 61.4 g/100 g; carbohydrates(fiber): 0.8 g/100 g; ash: 1.8 g/100 g; β-carotene: 95 μg/100 g; Retinolpotency: 55 IU/100 g; Vitamin B₁: 0.02 mg/100 g; Vitamin B₂: 0.07 mg/100g; Vitamin B₆: 0.36 mg/100 g; Vitamin E: 1.2 mg/100 g; niacin: 1.54mg/100 g; calcium: 120 mg/100 g; phosphorus: 43 mg/100 g; iron: 2.4mg/100 g; sodium: 57 mg/100 g; potassium: 670 mg/100 g; magnesium: 70mg/100 g; NaCl deduced from Na content: 0.1 g/100 g; and copper: 1.0ppm.

Of the 100 g of the amino acid composition: isoleucine: 74 mg; leucine:130 mg; lysine: 77 mg; methionine: 35 mg; cystine: 24 mg; phenylalanine:85 mg; tyrosine: 55 mg; threonine: 67 mg; tryptophan: 19 mg; valine: 95mg; histidine: 45 mg; arginine: 85 mg; alanine: 85 mg; aspartic acid:240 mg; glutamic acid: 300 mg; glycine: 65 mg; proline: 110 mg; andserine: 82 mg.

It has been shown that consuming the fermented composition as such warmsthe body and produces energy after consumption.

The flavor and the like of various foods and drinks are improved whenthe fermented composition obtained above is added during food and drinkmanufacturing processes.

When the fermented composition is added during a food and drinkmanufacturing process, the fermented composition can be mixed at anystage during a process for manufacturing foods and drinks that aredirectly eaten, such as cold noodles or fried foods such as tempura orbatter fried foods, or the fermented composition can be added as anactive component to indirectly eaten food product materials, seasonings,sauces, and the like.

Food quality improvers featuring the use of the fermented compositionthus obtained as an active component can improve the quality of foodproducts when used to cook various kinds of foods.

Food quality can also be improved when various kinds of food materials,seasonings, and sauces which are used during the manufacture of foodsand drinks contain the fermented composition pertaining to the presentinvention as an active component.

Objects suitable for the use of the food improver pertaining to thepresent invention, foods and drinks suitable for manufacture in thepresent invention, and food material and seasonings to which thefermented composition is added as an active component include sweets,noodles, tofu, tempura flour, dressings, meat sauces, Neopolitan sauces,vinegars, fruits, vegetables, salads, and the like, materials used whenfood is cooked, and seasonings which are used when food is eaten, aswell as refreshment beverages, fruit beverages, beer, wine, cigarettes,and the like, of which the following are specific examples.

Meats such as Beef, Chicken and Pork. Edible fish & Crustaceans (notlive) such as Ark shell, Short-necked clams, Sweetfish, Abalones,Cuttlefish/Squid/Calamary, Salmon roe, Sardines, Sea Urchins,Shrimp/Prawns/Lobsters, Oysters, Herring roe, Crabs, Flat fish, Caviar,Whales, Carp, Salmon, Crayfish, Marckerel pike, Edible frogs, Sea troutroe, Sea bass, Snapping turtle, Sea bream (red snappers), Octopuses,Cod, Pollack roe, Herrings, Hard-shell clams, Yellow tail, Tuna fish,and Mussels.

Meat products such as Kasuzuke meats (meats seasoned in sake lees),Dried meats, Sausages, Canned meats, Tsukudani of meat (preserved meatsboiled in soy sauce), Bottled meats, Ham and Bacon.

Processed marine products such as kasuzuke fish/shellfish (fish/shellfish pickled in sake lees), Kamaboko (steamed fish paste), Smokedfish/shellfish, Salted fish/shellfish, Salted and dried fish/shellfish,Canned marine products, Tsukudani marine products (preserved marineproducts boiled in soy sauce), Bottled marine products, Fish/shellfishdried in the shade of the sun, Chikuwa (bamboo-shaped broiled fishpaste), Boiled and dried fish/shellfish, Hanpen (pounded fish cakes) andFish sausages.

Katsuobushi (dried bonito), Agar-agar, Kezuribushi (dried bonitoshavings), Tororokonbu (scraped kelp), Dried laver, Dried hijiki (darkbrown algae), Dried Wakame seaweed and Toasted lavar.

Processed vegetables and Processed fruit such as Canned fruit/Bottledfruit, pickled fruit, Dried fruit, Dried vegetables, Jams, Vegetablejuices for cooking, Chocolate spread, peanut butter, Ground almonds,Marmalade, Mian-ma (pieces of fermented and dried bamboo shoots), Cannedor bottled vegetables and Pickled vegetables.

Processed eggs such as Dried eggs and Frozen eggs.

Milk products such as Milk, Cream, Cheese, Fermented lactic drinks,Lactic acid bacteria beverage, Butter, Fermented milk, Powdered milk,Goats' milk, Sheep's milk and Condensed milk.

Vegetable oils/fats such as olive oil (for food), Corn oil, Sesame oil,Soy been oil, Compound oil, Rape oil (for food), Rice bran oil, Palmoil, Sunflower oil (for food), Coconut oil and Peanut oil.

Animal oils/fats such as Beef fat, Whale fat, Bone oil and Pork fat.

Processed oils/fats such as Edible hardening oil, Shortening, Powderedoil and fat, and Margarine.

Mixes for curry/stew/soup such as Instant/pre-cooked curry,Instant/pre-cooked stew, Instant/pre-cooked soup and Instant/pre-cookedMiso soup.

Namemono (fermented edible soybean paste, not for soup) such asKinzanji-miso (fermented soybean paste with vegetables, not for soup)and Tai-miso (fermented soybean paste with red snapper meat, not forsoup).

Ochazuke-nori (dried lavar for flavoring boiled rice with green tea) andFurikake (seasoning granules for boiled rice).

Aburaage or aburage (fried soybean curd), Koridofu (soybean curd frozenand then dried), Konnyaku (jelly made from devil's tongue root), Soybeanmilk, Tofu (soybean curd) and Natto (fermented soybeans).

Coffee & Cocoa such as Coffee, Artificial coffee, Coffee beverages withmilk, Cocoa, Chocolate-based beverages and Cocoa Beverages with milk.

Tea such as Oolong tea (Chinese tea), Black tea (English tea), Konbu-cha(salty drinks of powdered kelp), Mugi-cha (parched barley tea) and Greentea (Japanese tea).

Miso (fermented soybean paste) for soup, Worcester sauce, Ketchup, Soysauce, Vinegar, Essence of vinegar, Soba-tsuyu (soup for soba), Saladdressing, White sauce, Mayonnaise, Sauce for barbecued meat, Lump sugar,Fructose, Rock sugar (not confectionery), Sugar, Maltose, Honey, Glucosefor food, Saccharized starch powder, Thick malt syrup (notconfectionery), Cooking salt mixed with sesame seeds, Cooking salt,Ground sesame seeds, Celery salt, Chemical seasonings, spices, andAromatic preparations for food (other than “Essential oils”).

Rice, Husked barley, Flour for food and Gluten for food such as Rice,Husked barley, Arrowroot starch, Wheat flour, Rice flour, Corn starch,Sago palm starch (sago), Sweet potato starch, Potato flour (for food),Buckwheat flour, Tapioca flour, Corn flour (maize flour), Bean flour andBarley flour.

Cereal preparations (farinaceous foods) such as Uncooked udon noodles(Japanese noodles of wheat flour), Oat flakes, Oatmeal, Boiled and driedrice, Enriched rice, Coatings for dumplings stuffed with minced pork,Corn flakes, Powdered bean jam, Artificial rice, Spaghetti, Uncookedsomen noodles (very thin wheat noodle), Instant or precooked udonnoodles, Instant or precooked soba noodles, Instant or precooked Chinesenoodles, Uncooked soba noodles (Japanese noodles of buckwheat flour),Uncooked Chinese noodles, Harusame (translucent noodles made fromstarch), Bread crumbs, Mifen (Chinese rice noodles), Fu (fluffy wheatgluten cakes), Canned boiled rice, Macaroni and Mochi (pounded ricecake).

Sandwiches, Sushi, Pizzas, Boxed lunches, Meat pies and Ravioli.

Japanese confectionery such as Ama-guri (chestnuts roasted with syrup),Amanatto (sugared red beans), Ame (starch-base candy), Arare(pellet-shaped rice crackers), Ankoro-mochi (rice dumplings with sweetbean jam), Iri-guri (roasted chestnuts), Iri-mame (roasted beans),Okoshi (sweet cake of millet and/or popped rice), Karinto (fried doughcookies), Gyuhi (thinly rolled soft pounded rice cake, like Turkishdelight), Kingyoku (sugared agar-agar gelatin), Rock sugar,Sugar-preserved food, Shiruko (sweet soup of red bean flour with poundedrice cake), Instant shiruko, Zenzai (sweet red bean soup with poundedrice cake), Powdered zenzai, Senbei (Japanese crackers made of rice orthe like), Dango (sweet dumplings), Nerikiri (sweetened paste cake),Mizuame (millet syrup), Mitsumame (mixture of cold agar-agar gelatincubes, mandarin orange slices and syrup), Mushi-gashi (steamed cake),Mochi-gashi (bean jam cake), Monaka (wafers filled with bean jam),Wafer-shells for monaka, Yudeadzuki (boiled and sweetended redbeans=adzuki beans), Yokan (sweet red bean jelly), Rakugan (dried sweetcake of rice flour pressed into various shapes), Syouga-yu, Kinkan-yuand Ame-yu.

Western-style confectionery such as Ice candy, Ice cream, Wafers,Castella cake, Ship biscuits (pilot bread), Caramels, Candy (sweets),Cookies, Crackers, Ice-cream cones, Sherbets (sorbets), Cream puffs,Sponge cake, Toffee, Chewing gum, Chocolate, Doughnuts,Lozenges/pastilles, Nougat, Pies, Biscuits, Ball cake, Pancake, Popcorn,Marshmallows, Baked apples, Rusks and Waffles.

Bread & Buns such as Bean jam buns, Cream buns, Jam buns, Bread andBuns.

Instant cakes/Dessert mixes such as Instant jelly mixes, Instantdoughnut mixes, Instant pudding mixes, Instant pancake mixes and Instantmizu-yokan mix (soft sweet jelly mixes of red bean or adzuki).

Instant ice cream mixes, Instant sherbet mixes, Almond paste, Yeastpowder, Koji (fermented cereals, typically rice, treated withenzyme-producing mucor called Aspergillus oryzae), Yeast, Baking powder,Binding agents for ice cream, Meat tenderizers for household purposes,preparations for stiffening whipped cream and Sake cake (edible softcake of rice wine).

Fruit such as Almonds, Strawberries, Oranges, Persimmons, Cashew nuts,Chestnuts, Walnuts, Cola nuts, Coconuts, Watermelons, Pears, Bananas,Loquats (medlar fruit), Grapes, Hazelnuts, Pine cones, Mandarin oranges,Melons, Peaches, Apples and Lemons.

Vegetables and Tea leaves such as Green soybeans, Pumpkins(marrows/squashes), Cabbages, Cucumbers, Burdock roots, Sweet potatoes,Kidney beans, Sanshoh (Japanese aromatic peppers), Shiitake mushrooms,Beefsteak plant leaves (perilla leaves), Potatoes, Ginger, Floweringferns, White radishes, Bamboo shoots, Japanese lettuce, Red peppers,Tomatoes, Eggplants, Carrots, Leeks, Chinese cabbage, Parsley, Fuki(Japanese butterbur=coltsfoot), Spinach, Pine mushrooms, Bean sprouts,Wasabi (Japanese Horseradish) and Warabi (Japanese mountainbracken=Japanese brake fern).

Guarana drinks, Mineral water, Coffee syrups, Cola drinks, Soda pops,Sherbets (beverages), Syrups for beverages, Ginger ale, Essences forsoft drinks, Aerated water/soda water, Carbonated lemonades, Plainlemonades, Lemon squashes, Orange juice, Grape juices, Tomato juices(beverages), Pineapple juices, Apple juices, Vegetable juices and Wheybeverages.

Awamori (distilled spirits of millet), synthetic sake (Artificial ricewine), Shochu (Japanese white liquor), Shirozake (cloudy, sweet sake),Sake (Japanese rice wine), Naoshi (clear, sweet sake), Mirin (sweet sakeused for seasoning), Whiskey (whisky), Vodka, Gin, Bitters, Brandy, Rum,Liqueurs, Strawberry wine, Perry (pear cider), Wine, Cider and Chineseliquors.

Spiced or flavored liquors such as Umeshu (white liquor containingJapanese plum extracts), Kokotsu-shu (Chinese tonic liquor whichcontains toasted tiger bone extracts), Ninjin-kinatetsu wine (sweet winecontaining ginseng and ferric quinine citrate), Meads (Hydromel),Homei-shu (rice wine containing herb extracts), Matsuba-zake (liquorflavored with pine needle extracts) and Mamushi-zake (Tonic liquorcontaining viper extracts).

The growth promoter pertaining to the fermented composition of thepresent invention is effective as a promoter of growth for variousorganisms, including plants which are the object of agriculture andhorticulture, domestic animals which are raised, and seafood raised bypisciculture.

The growth promoter pertaining to the fermented composition of thepresent invention can be used to grow rice plant, green tea, black tea,coffee, Japanese pears, melons, strawberries, plums, peaches,watermelons, sweet cherries, figs, mandarin oranges, apples, grapes,,Hasukappu, carnations, Casa Blanca and other lilies, roses, Westernorchids, sunflowers, herbs, cucumbers, onions, cabbage, cauliflowers,asparagus, tomatoes, Japanese radishes, carrots, green peppers,Moroheiya (mulu-khiya), taro, potatoes, sweet potatoes, spring onions,spinach, bean sprouts, lotus root, Chinese cabbage, pumpkin squash,kidney beans, fresh green soybeans, broad beans, soybeans and otherpulse crops, it can be used in the afforestation and cultivation ofnusery stock, graftings, and cuttings of cedars, pines, and the like, itcan be used to grow cardamom and other spices, Karubamu, grass, laver,or to raise chickens, pigs, cattle, horses, sheep and other suchanimals, it can be used to raise yellowtail, young yellowtail, eels,shellfish and other seafoods, and it can be used to control the growthof green lawns in golf courses.

Rice bran, fish meal, and the like obtained from plants and seafoodgrown with the growth promoter pertaining to the fermented compositionof the present invention are extremely effective as fertilizer.

The growth promoter pertaining to the fermented composition of thepresent invention can also revive the soil, that is, improve the dirt,when used with organic fertilizer for upland farming and the like.

When used in the cultivation of rice plant, the growth promoterpertaining to the fermented composition of the present invention shouldbe sprayed on the leaves three times in the form of a solution diluted5000-fold at the time of use at the nursery stage and used in the formof a solution diluted 10,000-fold in the irrigating water 3 days priorto transplantation, and it should be sprayed on the leaves 4 times inthe form of a solution diluted 5000-fold in paddies.

When the growth promoter pertaining to the fermented composition of thepresent invention is used for tomatoes, it should be used in aconcentration of 5000-fold to 20,000-fold, and preferably about7000-fold.

When the growth promoter pertaining to the fermented composition of thepresent invention is used on plants, care should be taken to avoidinsufficient water during the period of growth, particularly forvegetables, fruit trees, and green houses.

Care should be taken to avoid insufficient nitrogen during the period ofgrowth, ample amounts of organic fertilizer should be ensured, and thegrowth promoter pertaining to the fermented composition of the presentinvention should be used in the concentration suited to the object forwhich it is used.

When the growth promoter pertaining to the fermented composition of thepresent invention is diluted, clean water should be used by allowingground water to pool for a day.

The growth promoter pertaining to the fermented composition of thepresent invention is used effectively for high-stress crops, and isparticularly effective for rice plant.

A basic method for spraying the growth promoter pertaining to thefermented composition of the present invention is to spray the leavesbecause the reverse sides of the plant leaves generally have anabundance of stomas, through which the diluted solution of the growthpromoter is absorbed.

The use of the growth promoter pertaining to the fermented compositionof the present invention for rice plant is described in detail belowaccording to period. When the seeds are soaked, they are soaked in asolution diluted 1000-fold at the time of use after the seeds have beendisinfected.

This will promote germination and allow the buds to germinate uniformly.

Then, during the seedling stage, the growth promoter pertaining to thepresent invention is used in the form of a solution diluted 5000-fold atthe time of use for irrigation or leaf spraying with a watering can,based on 1 liter per square meter.

This allows well-rooted seedlings with an abundance of roots and thickstems to be grown.

Although rice is usually transplanted during the young seedling stage,when the growth promoter pertaining to the fermented composition of thepresent invention is used, the roots are grown sufficiently even innursery seedlings within 10 days following rice transplanting, and therice plant can therefore be transplanted even during the nurseryseedling stage.

When rice is thus transplanted during the nursery seedling stage, theseedling are transplanted to paddies as soon as they come up.

At the tillering stage, the growth promoter pertaining to the presentinvention is used in the form of a solution diluted 5000-fold at thetime of use for spraying in 7 to 10 day intervals, based on 150 litersper 10 ares.

This allows the rice roots to spread well, the growth rate to beimproved, the yield to be increased, and disease and insect injury to beavoided.

At the young panicle formation stage, the growth promoter pertaining tothe present invention is used in the form of a solution diluted5000-fold at the time of use for spraying at 7 to 10 day intervals,based on 150 liters per 10 ares.

This allows degeneration to be avoided, the number of rice panicles tobe increased, the rice yield to be increased, as well as color, flavor,and fragrance to be enhanced.

At the ripening stage, the growth promoter pertaining to the presentinvention is used in the form of a solution diluted 5000-fold at thetime of use for spraying at 7 to 10 day intervals, based on 150 litersper 10 ares, and it is finally sprayed in the form of a solution diluted3000-fold at the time of use about 10 days prior to harvesting.

This allows high quality, good-tasting rice to be obtained.

The general use of the growth promoter pertaining to the presentinvention for plants is described below.

The thicker the concentration of the diluted solution of the growthpromoter pertaining to the present invention, the more vigorous theplant growth activity, and thus the higher the absorbing power of thefertilizer, but since this may be considered a drawback during thegrowing stages, the growth promoter should be used in a concentrationdiluted about 10,000-fold at this time, and at a concentration of around5000-fold in the latter half of the growth period.

When the growth promoter is used with other materials (except foragrochemicals), it should be used in diluted concentrations to enhancethe action of said other materials.

In general, the growth promoter can be used in each of the seed soaking,seedling, and growth stages, but it is more effectively used duringtransplantation, when there are environmental changes such as inadequatesunlight, inadequate temperature, and the like, or during stages of croptransition such as around transplantation, around flowering, aroundfruition, and after recovery from injury.

When the growth promoter pertaining to the present invention is used,high temperature should be avoided during leaf spraying or irrigation.

No spreaders are needed when crops are enclosed in extremely smallgroups during spraying.

In the case of fruit trees and the like, it is useful to spray thegrowth promoter pertaining to the present invention following harvest toallow the tree vitality to recover in preparation for the next year'sharvest.

It is possible to recover the tree vitality by spraying the growthpromoter on weak trees.

The growth promoter pertaining to the present invention is preferablydiluted 10,000-fold when used for various crops, and the following isrecommended when used three times a month.

For green vegetables, the promoter should be sprayed about 5 to 6 timesper crop, based on an amount of about 100 liters/10 ares each time.

For fruit vegetables, the promoter should be sprayed about 12 to 20times per crop, based on an amount of about 150 liters/10 ares eachtime.

For fruit trees, the promoter should be sprayed about 12 to 15 times percrop, based on an amount of about 250 liters/10 ares each time.

For paddy rice, the promoter should be sprayed about 8 times per crop,based on an amount of about 150 liters/10 ares each time.

When the growth promoter pertaining to the present invention is sprayedon crops, it may also end up being sprayed on weeds and the like aroundthe crops, but since weeds are stress-free, the growth of the weedsthemselves is not promoted very much.

In this regard, the effects of the growth promoter for target crops arepronounced because of the high stress due to quality improvement,variation in time period, excess vegetation (excess fertilization), andthe like.

When plants are cultivated using the growth promoter pertaining to thepresent invention, the plants themselves become stronger, soagrochemical spraying or pest extermination can be reduced, theenvironment is not polluted, and agricultural worker health is betteroff.

Because contact with agrochemicals must generally be avoided whenherbicides and pesticides are sprayed, heavy equipment is needed, butthe growth promoter pertaining to the present invention is nontoxic anddoes not harm humans, so there is no need for heavy equipment, andspraying can be easily managed.

When the growth promoter pertaining to the present invention is used tocultivate plum trees, sweet cherries, and the like in green houses, beesare attracted to the green house, making artificial pollinationunnecessary.

When foods and drinks are manufactured using the fermented compositionpertaining to the present invention, the manufactured food has betterconsistency and is sweeter, making it possible to provide better flavor.

When the fermented composition pertaining to the present invention isused to prepare food products featuring meat materials, the meat is moretender, is more readily separated from bone, and is easier to eat.

When the fermented composition pertaining to the present invention isused to prepare noodles, the noodles thus prepared have betterconsistency.

Because the growth promoter pertaining to the fermented composition ofthe present invention relieves stress by improving the internal balanceof the organisms being treated, the health of the organisms is vastlyimproved, allowing the promoter to be used with confidence.

For example, when the growth promoter pertaining to the fermentedcomposition of the present invention is used to cultivate plants, theplants themselves are raised in an extremely healthy manner, allowingthe roots to spread well and the nutrient absorbing capacity to beenhanced.

As a result, there is better resistance against damage due toinsufficient sunlight or climate irregularities as well as against weedsand insect pests, less withering, faster growth periods, better yieldsat lower costs, better quality crops, and fewer growth irregularities.

In particular, when the growth promoter pertaining to the fermentedcomposition of the present invention is used for rice cultivation, therice plants is firmer, thicker, and longer, is not susceptible to pests,and is resistant to cold injury or diseases such as blast, resulting in20 to 50% higher yields, while the harvested rice is resistant tooxidation, is more durable, has fewer changes in quality over longperiods of time, and has better taste.

Furthermore, when the growth promoter pertaining to the fermentedcomposition of the present invention is used for fruits and vegetables,the taste is generally not bitter. Specifically, apples, persimmons,grapes, and peaches are less astringent, green peppers, Spring onions,and spinach are less raw-tasting and bitter, potatoes are not aspungent, and onions and green peppers are not as spicy.

When the growth promoter pertaining to the fermented composition of thepresent invention is used for fruits, the fruit is firmer, Brix. (thesugar content) is higher, and the taste is better. When the promoter isused for flowering trees, the flower color is more vivid. When thepromoter is used to cultivate fruit trees such as apple trees, theleaves are firmer and thus more easily defoliation.

In particular, when the growth promoter pertaining to the fermentedcomposition of the present invention is used to cultivate peaches, thevitality of the peach tree is strengthened, and the bark takes on areddish luster.

When the growth promoter pertaining to the fermented composition of thepresent invention is used when planting saplings, grafting, plantingcuttings, and transplanting, they take root more efficiently.

When the growth promoter pertaining to the fermented composition of thepresent invention is used to raise cattle, pigs, and the like, thehealth of the animals can be protected by correcting enterobacterialdisorders, thereby making cattle, pigs, and the like more resistant todisease.

It is thus no longer necessary to use large amounts of antibiotics as inthe past, making it possible to provide healthier and safer meat.

The use of the fermented composition pertaining to the present inventionimproves coloring of fish and is effective for farming and raising carpand the like.

BEST MODE FOR CARRYING OUT THE INVENTION Example 1

An example of a method for manufacturing the fermented compositionpertaining to the present invention is described in Example 1. Thefermented composition in this Example was manufactured under theenvironmental conditions in Innoshima City in Hiroshima prefecture,Japan.

First, tangerines, citrons, silvervine, figs, bananas, Burdock root,carrots, pineapples, grapes, akebia, wild vines, wild strawberries, Souroranges, Hassaku oranges, apples, Myrica, navel oranges, garlic,kumquats, and the like which had been washed with water and then crudelypulverized were mixed.

After these had been mixed, black sugar was added, and the mixture wasfermented while occasionally stirred at a temperature of −2° C. to 20°C., after which wheat, honey, corn, millet, lotus root, walnuts, lilybulbs, soybeans, brown rice, corn starch, rice, Japanese apricots,persimmons, Konbu, Hijiki, laver, sesame, glutinous rice, and the likewere mixed in.

A fermented composition was manufactured by fermenting and aging themixture while occasionally stirring it at a temperature of −2° C. to 20°C., and then filtering the product.

Analysis of the fermented composition manufactured under theaforementioned conditions yielded the following results.

Specifically, water: 33.8 g/100 g; protein: 2.1 g/100 g; lipids: 0.1g/100 g; carbohydrates (non-fibrous): 61.4 g/100 g; carbohydrates(fiber): 0.8 g/100 g; ash: 1.8 g/100 g; β-carotene: 95 μg/100 g; Retinolpotency: 55 IU/100 g; Vitamin B₁: 0.02 mg/100 g; Vitamin B₂: 0.07 mg/100g; Vitamin B₆: 0.36 mg/100 g; Vitamin E: 1.2 mg/100 g; niacin: 1.54mg/100 g; calcium: 120 mg/100 g; phosphorus: 43 mg/100 g; iron: 2.4mg/100 g; sodium: 57 mg/100 g; potassium: 670 mg/100 g; magnesium: 70mg/100 g; NaCl deduced from Na content: 0.1 g/100 g; and copper: 1.0ppm.

Of the 100 g of the amino acid composition: isoleucine: 74 mg; leucine:130 mg; lysine: 77 mg; methionine: 35 mg; cystine: 24 mg; phenylalanine:85 mg; tyrosine: 55 mg; threonine: 67 mg; tryptophan: 19 mg; valine: 95mg; histidine: 45 mg; arginine: 85 mg; alanine: 85 mg; aspartic acid:240 mg; glutamic acid: 300 mg; glycine: 65 mg; proline: 110 mg; andserine: 82 mg.

The water was analyzed by heated drying at ordinary pressure, theprotein was analyzed by the Kjeldahl method, the lipids were analyzed byether extraction, the carbohydrates (fiber) were analyzed by themodified Hannibal Gustoman method, and the ash was analyzed by theashing method.

The fermented composition thus obtained has been commercially availableunder the tradename Manda Enzyme by MANDA FERMENTATION CO., LTD. inJapan since Apr. 1, 1997.

It has been shown that consuming the fermented composition as such warmsthe body and produces energy after consumption.

Example 2 Frozen Pre-Cooked Noodles

First, 1000 kg wheat flour, 3.04 kg table salt, and 34.96 kg water wereblended and kneaded with 0.012 kg of the fermented composition preparedas a food quality improver in Example 1 above, and 0.30 kg powderedstarch and 2.86 kg vegetable oil to facilitate noodle handling were thenadded to prepare udon noodles.

The aforementioned udon noodles were then placed in boiling water tomake boiled noodles, and the boiled noodles were then prepared withseasoning, seasoned pork, vegetables, and the like to make cookednoodles.

The cooked noodles were then promptly frozen to make frozen pre-cookednoodles.

As a control, comparative frozen pre-cooked noodles were manufactured bythe same methods under the same conditions as above except that nofermented composition was used.

The control frozen pre-cooked noodles and the frozen pre-cooked noodlesof the present invention manufactured using the food quality improverpertaining to the present invention were thawed for 10 minutes inboiling water.

Both sets of cooked noodles were given to a panel of 10 individuals toeat, and were evaluated for consistency, with the following results.

Seven members rated the noodles of the present invention has havingbetter consistency than the control, one member rated the two as havingno differences, and two members rated the noodles of the presentinvention as having worse consistency.

The results thus show that the present invention was effective inimproving the consistency of frozen pre-cooked noodles.

Example 3 Soy Sauce

3 g of the fermented composition prepared as a food quality improver inExample 1 above and 100 g of Royal Mago soy sauce (dark) were mixed andstirred together, the mixture was allowed to stand for 10 minutes, andthe supernatant was collected to make the soy sauce pertaining to thepresent invention.

Royal Mago soy sauce (dark) was used unmodified for the control.

The two soy sauces were eaten with tofu, and the inherent flavor of thesoy sauces was investigated, revealing that the soy sauce pertaining tothe present invention had a milder and mellower saltiness.

Example 4 Tempura

1 weight part of the fermented composition prepared as a food qualityimprover in Example 1 above was mixed with 5000 weight parts of batterobtained by wetting tempura flour with water, and shrimp and the likewere battered and fried to make tempura.

The resulting tempura was crunchier than that obtained without the useof the fermented composition.

Example 5 Chicken Wings

1 kg of chicken wings were marinated for 30 minutes in about 0.09 L of asauce to which had been added a little of the fermented compositionprepared as a food quality improver in Example 1 above, and the wingswere then cooked with far infrared rays while basted with the sauceusing a brush.

The product of the present invention was more tender and had a mellowertaste, and the meat was more readily separated from the bone and had amore attractive color than that obtained without the use of thefermented composition.

Example 6 Rib Steak

1 weight part of the fermented composition prepared as a food qualityimprover in Example 1 above and 500 weight parts water were mixed withrib steak meat, the meat was allowed to stand for 30 minutes to 1 hourwhile misted until drenched, and it was then cooked.

The meat of the present invention was more tender and tasted better thanmeat cooked without the use of fermented composition.

Example 7 Corn Soup

Corn soup was prepared by adding 1 weight part of the fermentedcomposition prepared as a food quality improver in Example 1 above to5000 weight parts of corn soup comprising 1 can of creamed corn, 2 cansof whole corn, 1 L of milk, and seasoning.

The resulting corn soup had better taste and consistency than thatobtained without the use of the fermented composition.

Example 8 Milk

1 weight part of the fermented composition prepared as a food qualityimprover in Example 1 above was mixed with 3000 weight parts milk.

The resulting milk was sweeter than that obtained without the use of thefermented composition.

Example 9 Nikomi (Stew)

1 weight part of the fermented composition prepared as a food qualityimprover in Example 1 above was added to 10,000 weight parts of stew andsimmered with Daikon radish.

5000 weight parts water, 1 weight part fermented composition prepared asa food quality improver in Example 1 above, and small amounts of soysauce, Sake, and Mirin sauce were mixed, and the Daikon radish boiledwith beef was added to the mixture, which was simmered for about 3 hoursto make a stew.

The resulting stew was more tender, with better penetration of theDaikon radish taste, than that obtained without the use of the fermentedcomposition.

Example 10 Crab Croquette

1 weight part of the fermented composition prepared as a food qualityimprover in Example 1 above was introduced into a sauce comprisingmixture of 3000 weight parts white sauce, 500 g crab, 2 onions, and 2egg yolks, and the pieces were then breaded and fried in oil to makecrab croquettes.

The resulting crab croquettes were sweeter and had better consistencythan those obtained without the use of the fermented composition.

Example 11 Cooked Rice

Rice was cooked using 1 weight part fermented composition prepared as afood quality improver in Example 1 above per 5000 weight parts water.

The cooked rice was sweeter, making it particularly desirable for sushirice, than rice cooked without the fermented composition.

The cooked rice and rice cooked without the fermented composition wasstored for 3 days in a refrigerator, then heated in a microwave, andeaten, revealing that the rice cooked with the fermented compositiontasted the same as fresh cooked rice.

Example 12 Salad

Lettuce and cucumbers were soaked in a mixture of 10,000 weight partswater and 1 weight part fermented composition prepared as a food qualityimprover in Example 1 above.

The resulting salad was eaten and was crisper than that soaked for 30minutes in water containing no fermented composition.

When the cucumbers were sliced, those featuring the use of the fermentedcomposition discolored less where cut than did those with which none wasused.

Example 13 Chinese Chive

Scallions were transplanted with about 40 to 45 cm between row width andabout 25 cm between plants.

The fertilizer was cow manure (15 t/10 a) and chemical fertilizercomprising 25 kg/10 a N, 30 kg/10 a P, and 20 kg/10 a K.

During the growth stage, growth promoter commercially available underthe tradename “Manda No. 31” by MANDA FERMENTATION CO., LTD. was diluted10,000 fold in water to irrigate the base of the plants in amounts of750 L/10 a.

As a control for comparison with the areas of the present inventionfeaturing the use of the aforementioned growth promoter, Chinese chivewere grown under the same conditions except that no diluted solution ofthe growth promoter was used, the bactericides Benlate and Basitac wereused, and the pesticides Supracide and Diazinon were used.

A comparison of the areas revealed the following characteristics in thearea of the present invention.

There was little withering of underleaves.

An abundance of bloom was produced (enhanced immune potency).

The yield was 20% greater than the control area.

There were virtually no aphides, despite the lack of soil disinfection.

Example 14 Cabbage

Sown and transplanted cabbage plants were transplanted (3000/10 a) at a130 cm row width, with about 50 cm between plants, in 2 lines 60 cmapart (zigzag).

For initial fertilization, N 24 kg/10 a, P 20 kg/10 a, and K 22 kg 10 awere used. For follow-up fertilization, N 4 kg/10 a was used.

During the growth stage, growth promoter commercially available underthe tradename “Manda No. 31” by MANDA FERMENTATION CO., LTD. was diluted10,000 fold in water, and 150 L/10 a was sprayed for a total of 14 timesevery 10 days.

As a control for comparison with the areas of the present inventionfeaturing the use of the aforementioned growth promoter, cabbage plantswere grown under the same conditions except that no diluted solution ofthe growth promoter was used.

Twelve cabbage plants grown in each area were randomly selected and thebulbs were weighed, revealing a mean bulb weight of 1343 g in thecontrol area and a mean bulb weight of 1563 g in the area of the presentinvention.

Example 15 Daikon Radish

Daikon radishes were transplanted (5100/10 a) at a 130 cm row width,with about 30 cm between plants, in 2 lines 40 cm apart (zigzag).

For initial fertilization, N 12 kg/10 a, P 10 kg/10 a, and K 11 kg 10 awere used. For follow-up fertilization, N 4 kg/10 a was used.

Growth promoter commercially available under the tradename “Manda No.31” by MANDA FERMENTATION CO., LTD. was diluted 10,000 fold in water,and 150 L/10 a was sprayed for a total of 0.9 times every 10 days.

As a control for comparison with the areas of the present inventionfeaturing the use of the aforementioned growth promoter, Daikon radisheswere grown under the same conditions except that no diluted solution ofthe growth promoter was used.

Twenty Daikon radishes grown in each area were randomly selected andweighed, revealing a mean root weight of 1068 g in the control area anda mean root weight of 1341 g in the area of the present invention.

Example 16 Koshihikari Rice

In this example, rice plant was cultivated using the growth promotercommercially available under the tradename “Manda No. 31” by MANDAFERMENTATION CO., LTD.

The use of the promoter pertaining to the present invention to cultivaterice (Koshihikari) is described specifically by period. During seedsoaking, the seeds were first disinfected and then immersed for 12 hoursin solution diluted 2000-fold.

During the raising seedling stage, a 5000-fold diluted solution of thegrowth promoter pertaining to the present invention was sprayed on theleaves with a watering can 3 times in 7 day intervals, based on 1 L persquare meter.

At the tillering stage, the growth promoter pertaining to the presentinvention was used in the form of a solution diluted 5000-fold to10,000-fold at the time of use to spray the leaves once, based on 150liters per 10 ares.

At the panicle formation stage, the growth promoter pertaining to thepresent invention was used in the form of a solution diluted 5000-foldto 10,000-fold at the time of use to spray the leaves once or twice,based on 150 liters per 10 ares.

At the ripening stage, the growth promoter pertaining to the presentinvention was used in the form of a solution diluted 5000-fold at thetime of use to spray the leaves once, based on 150 liters per 10 ares.

During the aforementioned cultivation, “Yorin Keikaru,” “Kasei 241,” and“Yuki 61% (6106)” were used for initial fertilization, and “Yuki 26%”was used for follow-up fertilization.

The “Yorin Keikaru” referred to here, which contained P 6.0 kg/10 a, wasused in an amount of 200 kg per 10 a. The “Kasei 241,” which contained N2.4 kg/10 a, P 2.8 kg/10 a, and K 2.2 kg/10 a, was used in an amount of20 kg per 10 a.

The “Yuki 61%,” which contained N 4.8 kg/10 a, P 8.0 kg/10 a, and K 4.8kg/10 a, was used in an amount of 80 kg per 10 a. The “Yuki 26%,” whichcontained N 3.0 kg/10 a, P 1.2 kg/10 a, and K 3.0 kg/10 a, was used inan amount of 34 kg per 10 a.

The aforementioned cultivation resulted in large rice, thin cellulose(rice bran), and higher yields of polished rice. Furthermore, the lowerlevels of rice screenings resulted in greater yields than in the past.

The rice that was obtained also had a higher sugar content and wassweeter.

Example 17 Koshihikari and Dontokoi Rice

In this example, rice cropping was cultivated using the growth promotercommercially available under the tradename “Manda No. 31” by MANDAFERMENTATION CO., LTD.

The use of the promoter pertaining to the present invention to cultivaterice (Koshihikari, Dontokoi) is described specifically by period. Duringseed soaking, the seeds were first disinfected and then soaked for 24hours in solution diluted 2000-fold.

During the raising seedling stage, a 10,000-fold diluted solution of thegrowth promoter pertaining to the present invention was sprayed afterthe seedlings had been taken out from protected rice-nursery, and thenursery beds were also sprayed 8 and 15 days later. 18 to 20 plants persquare meter were planted during transplanting.

During (1) the panicle formation stage and meiosis stage, (2) the firstheading stage, (3) the middle heading stage, and (4) the ripening stage,the growth promoter pertaining to the present invention was sprayed onthe leaves once in each stage in the form of an 8000-fold dilutedsolution, based on 120 L per 10 ares, followed by harvesting.

The aforementioned cultivation resulted in healthy rachis, perfect ricegrain, and few rice screenings, with a resulting increasing in yield.

Example 18 Hinohikari Rice

In this example, rice was cultivated using the growth promotercommercially available under the tradename “Manda No. 31” by MANDAFERMENTATION CO., LTD.

The use of the promoter pertaining to the present invention to cultivaterice (Hinohikari) is described specifically by period. During seedsoaking, the seeds were first disinfected and then soaked for 24 hoursin solution diluted 2000-fold.

In the raising seedling stage, a 5000-fold diluted solution of thegrowth promoter pertaining to the present invention was sprayed.

In the transplanting of rice seedling, a 10,000-fold diluted solution ofthe growth promoter pertaining to the present invention was sprayed.

At the tillering stage, the growth promoter pertaining to the presentinvention was used in the form of a solution diluted 10,000-fold at thetime of use to spray the leaves twice, based on 20 cc per 10 ares.

At the panicle formation stage, the growth promoter pertaining to thepresent invention was used in the form of a solution diluted 10,000-foldat the time of use to spray the leaves twice, based on 27 cc per 10ares.

At a ratio of 1 unit sandy soil to 2 units chaff, 2 to 3 peeled applesper 100 L of 5000-fold diluted growth promoter pertaining to the presentinvention was mixed and the product was turned over two to three times aday so as not to exceed 50° C. The resulting fertilizer was fed and usedfor follow-up fertilization in an amount of 4 to 5 bales/10 a.

At the heading stage, the growth promoter pertaining to the presentinvention in the form of a 10,000-fold diluted solution was provided inthe form of 100 cc drops.

The aforementioned cultivation resulted in thick, rigid main culm, andlarge, uniform grains.

The rice thus obtained was sweet and fragrant, and had a good lusterwhen cooked.

Example 19 Koshihikari Rice 2

In this Example, rice was cultivated using the growth promotercommercially available under the tradename “Manda No. 31” by MANDAFERMENTATION CO., LTD.

The use of the promoter pertaining to the present invention to cultivaterice (Koshihikari) is described specifically by period. During seedsoaking, the seeds were first disinfected and then soaked in solutiondiluted 5000-fold, followed by irrigation with a watering can.

In the raising seedling stage, a 7500-fold diluted solution of thegrowth promoter pertaining to the present invention was used forirrigation with a water can twice during the initial stage and fourtimes during the latter stages, after which a solution diluted 1000-foldwas used twice in the form of drops.

At the tillering stage, the growth promoter pertaining to the presentinvention was used in the form of a solution diluted 10,000-fold at thetime of use to spray the leaves once.

At the panicle initiation stage, the growth promoter pertaining to thepresent invention was used in the form of a solution diluted 10,000-foldat the time of use to spray the leaves twice.

At the panicle formation stage, the growth promoter pertaining to thepresent invention was used in the form of a solution diluted 5000-foldat the time of use to spray the leaves twice.

Finally, at the ripening stage, the growth promoter pertaining to thepresent invention was used in the form of a solution diluted 3000-foldat the time of use to spray the leaves once.

The aforementioned cultivation resulted in uniform germination afterseed soaking, broad coleoptile, and good root spread.

As a result, the plants took well after transplanting, with abundantpanicle, and the yield resulted in few rice screenings.

The tasting level had an A ranking, with a mean 80.

Example 20 Fruit Tomatoes

The growth promoter commercially available under the tradename “MandaNo. 31” by MANDA FERMENTATION CO., LTD. was used diluted 5000-, 8000-,and 10,000-fold in water to cultivate tomatoes in 20 a of soil in thisExample.

At the stock seeding stage, 50 L of 10,000-fold diluted solution wasused under irrigating water/200 hole tray conditions.

At the completion of the germinating stage, 50 L of 10,000-fold dilutedsolution was used as irrigating water.

At the scion seeding stage, 50 L of 10,000-fold solution was used underirrigating water/288 hole tray conditions.

At the subsequent completion of the germinating stage, 50 L of10,000-fold diluted solution was used as irrigating water.

Stock was irrigated with 50 L of 10,000-fold diluted solution threetimes every 7 days, and scion were also irrigated with 50 L of10,000-fold diluted solution three times every 7 days.

On the 7th day following grafting, 20 L of 10,000-fold diluted solutionwas used to spray the leaves.

On the 14th day following grafting, 20 L of 8000-fold diluted solutionwas used to spray the leaves.

On the 21st day following grafting, the plants were transplanted to 9 cmpots and then irrigated with 100 L of 10,000-fold diluted solution.

Following transplanting, the leaves were sprayed with 100 L of10,000-fold diluted solution three times every 10 days using powersprayer.

Within 5 days following the emergence of seedlings, the leaves weresprayed with 150 L of 8000-fold diluted solution.

Within 4 days of transplanting, 80 to 100 L of 8000-fold dilutedsolution was used for folian spray spraying/irrigating water.

Following transplanting, 100 to 150 L of 8000-fold diluted solution wasused to spray the leaves every 10 days.

At the hypertrophy stage, 150 L of 5000-fold diluted solution was usedto spray the leaves.

The resulting tomatoes still had the inherent flavor of tomatoes, yetthe sugar content was 3 degrees greater than those grown without the useof growth promoter.

Greater plumpness and coloring were noted, with fewer fruit cracking andgreater shipping efficiency.

Example 21 Carrots

Carrots of the Honbeni Kintoki variety were planted approximately 10 to15 cm apart in single rows at a row width of 1 m in two fields (4 m) ofsandy soil.

For initial fertilization, 40 kg Tenporon, 120 kg Toyokelp, 100 kg HighGreen, and 240 kg of Fermen 5·5·5 containing N 12 kg/10 a, P 12 kg/10 a,and K 12 kg 10 a were used.

For pre-plant fertilization, 300 kg of Fermen 5·5·5 containing N 15kg/10 a, P 15 kg/10 a, and K 15 kg 10 a was used.

For follow-up fertilization, 120 kg of Fermen 5·5·5 containing N 6 kg/10a, P 6 kg/10 a, and K 6 kg 10 a was used approximately two months later.

The seeds used in section 1 of the present invention were planted afterbeing soaked for a day and a night in 1000-fold diluted solution of thegrowth promoter commercially available under the tradename “Manda No.31” by MANDA FERMENTATION CO., LTD., while those which had been soakedfor a day and a night in 10,000-fold diluted solution were planted insection 2 of the present invention.

Following germination, the leaves in both sections were sprayed every 7days with promoter diluted 10,000-fold in water.

As a control for comparison with the sections of the present inventionfeaturing the use of the aforementioned growth promoter, carrots werecultivated under the same conditions except that no growth promoter wasused.

Following harvest, the carrots grown in each section were measured todetermine the average. In the control section, the total length was 82.4cm, the root length was 40.0 cm, the total weight was 378.5 g, the rootweight was 293.6 g, the root diameter was 46.6 mm, the yield per 10 awas 1.95 t, the Brix. was 9.5, and the rate of passing quality was81.3%.

In contrast, in section 1 of the present invention (soaked in 1000-folddiluted solution), the total length was 87.2 cm, the root length was37.1 cm, the total weight was 445.6 g, the root weight was 344.3 g, theroot diameter was 49.1 mm, the yield per 10 a was 2.48 t, the Brix. was11.2, and the rate of passing quality was 91.7%.

In section 2 of the present invention (soaked in 10,000-fold dilutedsolution), the total length was 88.0 cm, the root length was 36.8 cm,the total weight was 476.0 g, the root weight was 359.9 g, the rootdiameter was 51.4 mm, the yield per 10 a was 2.67 t, the Brix. was 9.1,and the rate of passing quality was 95.7%.

Thus, compared to the control section, both sections of the presentinvention had better yields and better rates of passing quality. Visualinspection also revealed that the roots were more slender than those inthe control section.

The roots in the present invention were also shorter than those in thecontrol section, which was attributed to the fact that the roots of thecarrots in the sections of the present invention had grown deeper, andwere thus broken off at the tip when harvested.

Example 22 Potatoes

Potatoes of the Dejima variety were transplanted about 38 cm apart in aquantity of 4385 per 10 a in sandy soil at a row width of 60 cm.

For initial fertilization, 150 kg/10 a High Green and 500 kg/10 aTenporon were used.

For follow-up fertilization, potato-blended fertilizer containing N 10kg/10 a was used.

The seeds used in section 1 of the present invention were soaked for 60minutes in 1000-fold diluted solution of ruthe growth promotercommercially available under the tradename “Manda No. 31” by MANDAFERMENTATION CO., LTD. those in section 2 were soaked for 60 minutes in2000-fold diluted solution, those in section 3 were soaked for 60minutes in 5000-fold diluted solution, those in section 4 were soakedfor 60 minutes in 10,000-fold diluted solution, and those in section 5were soaked for 60 minutes in 20,000-fold diluted solution

Following germination, the leaves were sprayed every 7 to 10 days withpromoter diluted 10,000-fold in water in all sections.

As a control for comparison with the sections of the present inventionfeaturing the use of the aforementioned growth promoter, potatoes werecultivated under the same conditions except that no growth promoter wasused.

Following harvest, the number of potatoes grown in each section wereexamined, revealing 22,804 in section 1 of the present invention, 24,557in section 2 of the present invention, 28,065 in section 3 of thepresent invention, 24,557 in section 4 of the present invention, 24,557in section 5 of the present invention, and 24,120 in the controlsection.

The total yield (g) per 10 a was determined in each section, revealing2769.2 g in section 1 of the present invention, 2761.3 g in section 2 ofthe present invention, 2786.2 g in section 3 of the present invention,3104.6 g in section 4 of the present invention, 2948.4 g in section 5 ofthe present invention, and 2828.3 g in the control section.

The rate of passing quality was 73.4% in section 1 of the presentinvention, 70.0% in section 2 of the present invention, 66.5% in section3 of the present invention, 70.9% in section 4 of the present invention,59.8% in section 5 of the present invention, and 67.0% in the controlsection.

The overall results confirmed that soaking in 10,000-fold dilutedsolution (section 4 of the present invention) was more effective.

Example 23 Spinach

The Torai variety of spinach was grown in sandy soil in rows with aspace of 5 to 8 cm between plants at a row width of 100 cm.

For initial fertilization, 450 L/10 a (30 L net) carbonized chaff, 50kg/10 a (3.3 kg net) Azumin, 500 kg/10 a (33.8 kg net) Tenporon, 100kg/10 a (16.2 kg net) High Green, and 240 kg (6.7 kg net) of Fermen5·5·5 containing N 12 kg/10 a, P 12 kg/10 a, and K 12 kg 10 a were used.

For follow-up fertilization, the plants were irrigated with 20 L of500-fold diluted solution of Kumiai No. 1 38 days following seeding, andwith 20 L of 500-fold diluted solution of Zonne No.10 44 days followingseeding.

The seeds used here were soaked for 2 hours in growth promotercommercially available under the tradename “Manda No. 31” by MANDAFERMENTATION CO., LTD. which had been diluted 2000-fold with water, andthe seeds were then soaked for 4 hours in water flow.

In section 1 of the present invention, growth promoter diluted30000-fold with water was used for irrigation in an amount of 1 L persquare meter every 7 days following germination.

In section 2 of the present invention, growth promoter diluted 5000- to10,000-fold with water was used to spray the leaves every 7 daysfollowing germination.

In section 3 of the present invention, growth promoter diluted 10,000-to 30,000-fold with water was used to spray the leaves every 7 daysfollowing germination.

As a control for comparison with the sections of the present inventionfeaturing the use of the aforementioned growth promoter, spinach wascultivated under the same conditions except the seeds were soaked for 6hours in water and then grown without the use of the growth promoterfollowing germination.

Following harvest, the leaves of the spinach grown in the varioussections were weighed to determine the average, revealing a weight of15.9 g in section 1 of the present invention, 20.8 g in section 2 of thepresent invention, 24.1 g in section 3 of the present invention, and16.3 g in the control section.

It was thus confirmed that the yield was greater in sections 2 and 3 ofthe present invention, in which the leaves had been sprayed.

Although the leaves were of a light weight in the control section and insection 1 of the present invention, in which the plants were irrigated,this was attributed to a drop in the ground temperature because section1 of the present invention was irrigated during Winter.

Example 24 Soy Sauce 2

15 g of the fermented composition prepared as a food quality improver inExample 1 above and 500 g of dark soy sauce were mixed and stirredtogether, the mixture was stored while refrigerated for about 2 months,and the supernatant was collected to make the soy sauce pertaining tothe present invention.

Dark soy sauce which had been stored while refrigerated for about 2months was used for the control.

The two soy sauces were eaten with tofu by a panel of 12 members, andthe inherent flavor of the soy sauces was evaluated using five ranks ofnumerical values, with a maximum of 5 points for good taste and aminimum of 1 point.

The sauce of the present invention was rated as having a mellownessaveraging 3.5, whereas the control was 2.8

The average taste was rated 3.4 in the present invention, whereas it was2.8 in the control.

It was thus confirmed that the sauce of the present invention wasmellower and better tasting after 2 months of refrigerated storage.

Example 25 Jyuten Tofu

The fermented composition prepared as a food quality improver in Example1 above was dissolved in water and mixed with soy milk.

This soy milk was used to manufacture approximately 300 g blocks ofJyuten Tofu as the product of the present invention.

0.2 g of the fermented composition was added per block.

As a control, Jyuten Tofu were manufactured under the same conditionsexcept that the fermented composition was not used, and the amount ofwater per block was about 1 cc less than that in the present invention.

Both types of tofu were eaten with soy sauce by a panel of 10 members toexamine the taste of the tofu using five ranks of numerical values, witha maximum of 5 points for good taste and a minimum of 1 point.

The average value for taste with soy sauce was 3.3 in the presentinvention, whereas it was 3.0 for the control, thus showing that thepresent invention had better taste with soy sauce.

The average value for appearance was 3.7 in the present invention,whereas it was 3.0 for the control.

Example 26 Kinugoshi Tofu

The fermented composition prepared as a food quality improver in Example1 above was mixed with soy milk.

This soy milk was used to manufacture approximately 380 g blocks ofKinugoshi Tofu as the product of the present invention.

0.15 g of the fermented composition was added per block.

As a control, Kinugoshi Tofu was manufactured under the same conditionsexcept that the fermented composition was not used.

Both types of tofu were eaten plain one day later by a panel of 12members to examine the taste of the tofu using five ranks of numericalvalues, with a maximum of 5 points for good taste and a minimum of 1point.

The average value for taste was 3.7 in the present invention, whereas itwas 3.2 for the control, thus showing that the Kinugoshi Tofu in thepresent invention had better taste.

Example 27 Momen Tofu

The fermented composition prepared as a food quality improver in Example1 above was mixed with soy milk.

This soy milk was used to manufacture approximately 380 g blocks ofMomen Tofu as the product of the present invention.

0.19 to 0.29 g of the fermented composition was added per block.

As a control, Momen Tofu was manufactured under the same conditionsexcept that the fermented composition was not used.

Both types of tofu were eaten plain by a panel of 12 members to examinethe taste of the tofu using five ranks of numerical values, with amaximum of 5 points for good taste and a minimum of 1 point.

The average value for mouthfeel and hardness was 3.6 in the presentinvention, whereas it was 3.1 for the control, thus showing that theMomen Tofu in the present invention had better and soften mouthfeel.

Example 28 Udon Noodles

A dough was produced by 20 minutes kneading of the mixture of 250 gwheat flour and a solution which was prepared from 7.5 g table salt, 0.2g fermented composition prepared as a food quality improver in Example 1above and 120 g tap water.

The dough was then stored while refrigerated for about 3 hours,stretched into noodles about 3 mm thick, and cut with a kitchen knife toabout 5 mm. The cut udon noodles were then boiled for about 12 minutes,and rinsed with water to remove the slime, resulting in the noodles ofthe present invention.

As a control, udon noodles were made under the same conditions exceptthat the fermented composition was not used.

Both types of udon noodles were eaten plain by a panel of 7 members toinvestigate the consistency using five ranks of numerical values, with amaximum of 5 points for good consistency and a minimum of 1 point.

The average value for consistency was 4.1 in the present invention,whereas it was 3.7 for the control, thus showing that the udon noodlesin the present invention had better consistency.

Example 29 Spiced Fish Eggs

The fermented composition was mixed in a 3000-fold diluted concentrationwith sauce used to manufacture spiced fish eggs.

Spiced fish eggs of the present invention were manufactured by a commonmethod except for the use of sauce containing the fermented composition.

As a control, spiced fish eggs were prepared under the same conditionsas those of the present invention, except that a conventional saucewhich did not contain the fermented composition was used.

Both types of spiced fish eggs were frozen following manufacture andwere then examined for fishy odor and microbes 2, 4, 8, and 16 daysafter thawing.

To examine the product for fishy odor, the spiced fish eggs were cutopen, the outer skins were removed, and the interiors were collected andhomogenized into a prepared product.

The prepared products were examined for odor by a panel of 10 membersusing five ranks of numerical values, with a maximum of 5 points forgood odor and a minimum of 1 point.

The average value for fishy odor after 2 days was 3.6 in the presentinvention, whereas it was 3.1 for the control.

It was thus shown that the present invention was effective insuppressing the fishy odor of the spiced fish eggs.

To examine the preservation in particular, the odor of the spiced fisheggs was checked 4, 8, and 16 days later.

No differences were found between the two types of fish eggs after the4th and 8th days.

After the 16th day, 4 members reported the present invention as having a“slight odor,” and 1 member reported a “noticeable odor,” whereas 5members reported “slight odor” for the control, 2 members reported“odor,” and 1 member reported “extremely noticeable odor.”

To check for microbes, meanwhile, the-entire contents of half a block(han-hara) of both types of spiced fish eggs were homogenized with aStomacher on the day of the test, and fixed amounts were sampled.

Samples were made by diluting the eggs 10-fold with sterile dilutingwater, and the general and halophilic bacterial counts were determinedby the same methods as those used in common microbial tests.

In light of the fact that the specimens were marine products,physiological saline with 0.1% peptone added was used as the steriledilution water, and standard agar medium containing 3% NaCl was used todetect halophilic bacteria.

The general bacterial count (number of colonies/1 g spiced fish eggs)after 2 days was 4.6×10³ in the present invention and 5.0×10³ in thecontrol. After 4 days, it was 6.8×10³ in the present invention and6.6×10³ in the control. After 8 days, it was 3.7×10³ in the presentinvention and 9.0×10³ in the control. After 16 days, it was 2.0×10⁴ inthe present invention and 1.0×10⁵ in the control.

The halophilic cell count (number of colonies/1 g spiced fish eggs)after 2 days was 4.6×10³ in the present invention and 5.9×10³ in thecontrol. After 4 days, it was 7.3×10³ in the present invention and7.7×10³ in the control. After 8 days, it was 4.3×10³ in the presentinvention and 1.0×10⁴ in the control. After 16 days, it was 2.6×10⁴ inthe present invention and 6.5×10⁶ in the control.

It could thus be demonstrated that the spiced fish eggs in the presentinvention were better preserved than those of the control.

Example 30 Kinugoshi Tofu (2)

0.36 g of the fermented composition prepared as a food quality improverin Example 1 above was mixed with 300 mL soy milk.

This soy milk and 9.6 mL bittern were used to manufacture Kinugoshi Tofuas Sample 1 of the present invention.

0.72 g of the fermented composition prepared as a food quality improverin Example 1 above was similarly mixed with 300 mL soy milk.

This soy milk and 9.6 mL bittern were also used to manufacture KinugoshiTofu as Sample 2 of the present invention.

As a control, Kinugoshi Tofu was manufactured by mixing 300 mL soy milkand 9.6 mL bittern under the same conditions except that the fermentedcomposition was not used.

Both types of tofu were eaten plain by a panel of 12 members to rate thetaste of the tofu. The lower the taste of soy, the better the flavor wasevaluated, using five ranks of numerical values, with a maximum of 5points for good taste and a minimum of 1 point.

The mean value was 3.3 for Section 1 of the present invention, 3.5 forSection 2 of the present invention, and 2.9 for the control.

That is, the tofu of the present invention had less soy taste, less soyodor, and a milder flavor.

Example 31 Rice Flour Dumplings

0.1 g of the fermented composition prepared as a food quality improverin Example 1 above was dissolved in 70 g water and mixed with 100 g riceflour, and the mixture was divided into dumplings of about 10 g in size.

The dumplings were boiled for about 5 minutes to make the rice flourdumplings of the present invention.

As a control, rice flour dumplings were made by mixing 70 g water and100 g rice flour without using the fermented composition, by dividingthe mixture into dumplings of about 10 g in size, and boiling them forabout 5 minutes.

Both types of rice flour dumplings were eaten plain by a panel of 11members to examine the stickiness of the dumplings, using five ranks ofnumerical values, with a maximum of 5 points for a favorable rating anda minimum of 1 point.

The mean value was 3.7 in the present invention and 3.4 in the control.

Example 32 Bread

0.2 g of the fermented composition prepared as a food quality improverin Example 1 above, 300 g enriched flour, 5 g dry yeast, 6 g salt, 15 gsugar, 15 g butter, 6 g skim milk, and 210 g hot water (about 40° C.)were used as starting materials to make the bread of the presentinvention by the direct kneading method.

As a control, bread was made by the same method as that of the bread inthe present invention using the same starting materials except that nofermented composition was used.

Both types of bread were eaten plain by a panel of 14 members to ratethe mouthfeel in terms of fluffiness, using five ranks of numericalvalues, with a maximum of 5 points for good mouthfeel and a minimum of 1point.

The total value was 47 in the present invention, and 43 for the control.

Example 33 Yogurt

0.5 g of the fermented composition prepared as a food quality improverin Example 1 above, 480 mL (497 g) cow milk, and 10 g yogurt (starter)were used as starting materials to manufacture the yogurt of the presentinvention by a common method.

As a control, yogurt was manufactured under the same conditions as inthe present invention except that no fermented composition was used.

Both types of yogurt were eaten plain by a panel of 11 members toevaluate freshness, milky odor, aftertaste, and overall flavor, usingfive ranks of numerical values, with a maximum of 5 points for afavorable rating and a minimum of 1 point.

The total value for freshness was 35 in the present invention, whereasit was 33 for the control. The total value for milky odor was 42 in thepresent invention, whereas it was 38 for the control.

The total value for aftertaste was 34 in the present invention, whereasit was 32 for the control. The total value for overall taste was 34 inthe present invention, whereas it was 32 for the control.

Example 34 Bread (2)

5 g of the fermented composition prepared as a food quality improver inExample 1 above was used per 8 kg wheat flour. Said fermentedcomposition was diluted with stock water and added to wheat flour.

The bread of the present invention was prepared by a common methodexcept for the use of the stock water to which the fermented compositionhad been added.

As a control, bread was made by the same method as that of the bread inthe present invention except that no fermented composition was used.

Both types of bread were eaten plain by a panel of 11 members to ratethe mouthfeel in terms of fluffiness and to rate the softness of thebread by touch, using five ranks of numerical values, with a maximum of5 points for a favorable rating and a minimum of 1 point.

The total value for mouthfeel in terms of fluffiness was 43 in thepresent invention, whereas it was 38 for the control.

The total value for soft feel was 42 in the present invention, whereasit was 35 for the control.

Example 35 Chicken Eggs

The fermented composition prepared as a growth promoter in Example 1above was dissolved in an appropriate amount of water and fed tochickens with blended feed in the test group of the present invention.

The fermented composition was used in an amount of 20 mg per day perchicken.

The fermented composition was dissolved in the prescribed amount perchicken in suitable amounts of water when used.

As a control, chickens were fed under the same conditions as in the testgroup of the present invention except that no fermented composition wasused.

Visual inspection of the groups produced by both groups revealed thatthe yolk was a deeper yellow color in the group of the presentinvention, and that the concentrated egg white was conspicuously thicker(Howe units).

Five eggs were taken from each group to measure the Howe units with anEMT-5000 multitester, revealing a mean value of 93.7 in the group of thepresent invention and 82.6 in the control group. The specific numericalvalues thus demonstrated that the concentrated egg white wasconspicuously thicker in the group of the present invention.

The term “concentrated egg white” here is an indicator of chicken eggfreshness related to the yolk consistency and thickness of the eggwhite.

It is known that the amount of concentrated egg white decreases and theamount of runny water-soluble egg white increases as freshnessdecreases, resulting in a loss of yolk consistency.

The egg shells and yolks of the eggs in both groups were weighed,revealing a greater egg shell weight ratio and greater egg yolk weightratio in the group of the present invention.

That is, in the group of the present invention, the egg shell was12.33%, the egg yolk was 28.25%, and the egg white was 59.42%, whereasin the control group, the egg shell was 11.94%, the egg yolk was 26.69%,and the egg white was 61.37%.

Egg size was also checked in both groups, revealing that the group ofthe present invention had greater numbers of the most valuable M sizethan did the control group.

When the aforementioned results are considered overall, it may be seenthat better quality chicken eggs could be produced in the group of thepresent invention than in the control group.

Example 36 Beef

The fermented composition prepared as a growth promoter in Example 1above was fed in an amount of 2 g per day per head directly at the tipof a spatula to raise Brown cattle.

After thus being fed the fermented composition for 2 to 3 months priorto shipment, 2 of every 3 head of cattle shipped were grade A-4, while 1in 3 was A-3, whereas in a normal year they would have been only gradeA-2 and A-3.

When initially raised, moreover, tumors believed to result from vitamindeficiencies were noted in the joints of the hindquarters of the cattle,but these improved during the administration of the fermentedcomposition.

The fermented composition prepared as a growth promoter in Example 1above was fed in an amount of 10 g per day per head directly at the tipof a spatula to raise Black cattle.

After thus being fed the fermented composition for 3 months prior toshipment, cattle were shipped at the highest rank of grade A-5, and thelie of the hair (color, gloss) was improved.

The above results demonstrated that the administration of the fermentedcomposition as a growth promoter improved grade, irrespective of breed,whether Blown cattle, Black cattle, or the like.

Example 37 Ayu fish

Solid blended feed mixed with the fermented composition prepared as agrowth promoted in Example 1 above was used to raise Ayu fish.

That is, the fermented composition in an amount {fraction (1/2500)}ththat of the solid blended feed was mixed in feed oil after beingdissolved in a small amount of water and was thoroughly stirred anddispersed, and the feed oil was then allowed to uniformly soak into thesolid blended feed.

The solid blended feed was then given to the Ayu fish, which fed welland grew extremely well in a short period of time.

Example 38 Yellowtail

Dry pellets soaked with the fermented composition prepared as a growthpromoted in Example 1 above were used to raise mojako (youngYellowtail).

That is, the fermented composition in an amount {fraction (1/800)}th to{fraction (1/1500)}th that of the feed was allowed to uniformly soakinto the dry pellets after being dissolved in a small amount of water.

The dry pellets were given daily for about 2 months from the time theMojako were delivered and once a week thereafter, resulting in fish ofgood color and condition, extremely slippery body surface, and uniformsize. Apart from a fish preserve which averaged about 120 g/per fish,the fish grew well to an average 180 g/fish.

Example 39 Globefish

The fermented composition prepared as a growth promoter in Example 1above was dissolved in a small amount of water and then mixed with feed(minced live bait) and used as fish feed to raise 2-year old fishweighing 300 to 500 g.

The fermented composition was used in an amount of 1 g per 10 kg feed.

In the past, many 2-year old fish died as a result of fatty deposits inthe internal organs due to the lipids contained in feed, whereasvirtually no deaths were noted during administration in the group of thepresent invention, and the fish grew well, with no fatty accumulation inthe internal organs.

Example 40 Pearl Oyster

The fermented composition prepared as a growth promoter in Example 1above was diluted 1000 to 10,000-fold with sea water, and the dilutedsolution was sprayed by a sprayer into the oysters before the shellswere opened to introduce pearl kernels in May, June or July as seedingstage.

The seeded oysters were returned to the sea after being immersed for 30minutes to 1 hour in water tanks containing the fermented compositiondiluted 5000 to 100,000-fold in sea water, and they were then grownnormally.

At a rate of once every 1 to 2 months, the oysters were brought aboardor onto land and immersed as above.

As a result the oysters took in the plankton serving as feed well, theirgrowth was promoted, and the mortality rate could be lowered even inenvironments with poor nutrition.

Example 41 Laver

When seedlings were being raised, laver nets were immersed in or weresprayed with a diluted solution of the fermented composition prepared asa growth promoter in Example 1 above diluted 1000 to 10,000-fold inseawater to grow laver.

This was done once to three times during the seedling stage.

After the seedlings had been grown, the seedling nets were immersed in adiluted solution of the fermented composition prepared as a growthpromoter in Example 1 above diluted 1000 to 10,000-fold with sea water,they were dehydrated, and said seedling nets were placed in freezers.

The seedling nets were taken out of the freezers and immersed in adiluted solution of the fermented composition prepared as a growthpromoter in Example 1 above diluted 1000 to 10,000-fold with sea water,and they were then spread out on the surface of the sea and grown.

Harvesting was done in week to 10 day intervals during growth(production and proliferation).

During this growth, the harvested laver nets were immersed in or sprayedwith a diluted solution of the fermented composition prepared as agrowth promoter in Example 1 above diluted 1000 to 10,000-fold with seawater.

As a result, the laver had thick leaves, a dark color, a lustroussurface, and better quality when processed into a final manufacturedproduct (dried sheets).

In addition, it was found that the laver grown in the above manner washealthy and resistant to diseases such as “Barikan disease”.

When the laver thus produced was processed into flavored laver, 0.5 wt %Manda Enzyme was added to the stock to prepare the flavored laver.

The resulting flavored laver still had the pronounced flavor and aromainherent to laver, was mellow, and had a fresh aftertaste, even withoutthe use of chemical seasonings such as sodium glutamate or sweetenerssuch as Stebia.

Example 42 Carp

The group of the present invention was given blended feed containing thefermented composition prepared as a growth promoter in Example 1 aboveto raise carp.

As the control group, carp were fed under the same conditions exceptthat no fermented composition was used.

A 60 cm (approximately 60 L volume) glass aquarium was used as the testtank for both groups. A top filter was used for water circulation, andan automatic heater was used to keep the water warm at a constanttemperature of 25° C.

Filtered well water was used as the growing water and was circulated onthe day before the carp were raised. The test fish were carp 12 to 16.8cm in length weighing 21.3 to 64.3 g (carp less than 1 year old).

Commercially available floating embryo base carp feed was used. In thegroup of the present invention, fermented composition in an amount of0.2% of the feed weight was diluted 50-fold with water, then allowed tosoak into the blended feed in its entirety, and then allowed to dry for30 to 60 minutes at ordinary temperature.

In the test, the test fish were previously measured and weighed, andthen divided into two groups of 11 fish each in two water tanks so as toensure an even distribution of mean values. The group of the presentinvention was given blended feed soaked with the fermented composition,and the control group was given common blended feed.

The feed was given only once in the morning in an amount of 0.5% of thefish weight to both groups. All that was left after 15 minutes wasremoved, and the actual amount ingested was calculated based on theamount remaining.

If all the feed given was eaten within the prescribed time, the timetaken until it was all eaten was recorded.

All the feed was eaten in the group of the present invention in all of 8feedings from initial administration, indicating good feed consumptionin a short time.

In the group of the present invention, all feed was consumed in 10minutes the first time (initial administration), 14 minutes the secondtime, 10 minutes the third time, 5 minutes the fourth time, 7 minutesthe fifth through seventh times, and 6 minutes the eighth time, for anextremely short average of 8 minutes and 15 seconds.

In contrast, in the control group, all the feed was consumed only thefifth, seventh, and eighth times, taking 14 minutes the fifth time, 14minutes the seventh time, and 10 minutes the eighth time, for a longeraverage of 12 minutes and 40 seconds.

The amount ingested (g/fish) when all the feed could not be consumed bythe control group was 0.09 the first time, 0.07 the second time, 0.15the third time, 0.15 the fourth time, and 0.16 the sixth time.

The total amount of feed given to both groups during the test period was1.52 (g/fish), but the actual amount ingested was 1.52 (g/fish) in thegroup of the present invention and 1.19 (g/fish) in the control group.

That is, the group of the present invention ate 27% more than thecontrol group, demonstrating the effectiveness of the growth promoter.

The fish used in this test were sent by mail in bags.

In general, when fish are delivered and introduced into new water tanks,their appetite is adversely affected by stress during delivery or theunfamiliarity of the new water tank, particularly in the beginning. Theamounts ingested were, in fact, low the first and second times in thecontrol group.

The fact that the fish in the group of the present invention ate wellfrom the beginning of feeding demonstrated that the present inventionwas effective as a feed promoter in alleviating stress associated withdelivery and new environments.

What is claimed is:
 1. A fermented composition comprising the followingcomponents and amino acids, and obtained by the processing of one ormore species of each of the following classes: 1) fruits, 2) edibleroots, 3) grains, 4) beans or sesames, 5) seaweed, and 6) saccharides,wherein, said 1) fruits are selected from the group consisting ofapples, persimmons, bananas, pineapples, akebia, silvervine, figs, wildstrawberries, strawberries, wild vines, grapes, Myrica, peaches,Japanese apricots, blueberries, raspberries, navel oranges, Hassakuoranges, Mandarin oranges, Sour oranges, oranges, Iyokan oranges,kumquats, citrons, Kabosu oranges, shaddocks, Ponkan oranges, lemons,limes, and mixtures thereof; said 2) edible roots are selected from thegroup consisting of Burdock, carrots, garlic, lotus root, lily bulbs,and mixtures thereof; said 3) grains are selected from the groupconsisting of brown rice, glutinous rice, polished rice, millet, corn,wheat, barley, Foxtail millet, Sawa millet, and mixtures thereof; said4) (beans or sesames are selected from the group consisting of soybeans,black soybeans, azuki beans, black sesame, white sesame, walnuts, andmixtures thereof; said 5) seaweed is selected from the group consistingof Konbu, Wakame, Hijiki, laver, and mixtures thereof; said 6)saccharides are selected from the group consisting of brown sugar lump,fructose, glucose, and mixtures thereof; wherein said composition havingthe following components therein, and each 100 grams of the compositioncontent having: water present in an amount of from 5.0 to 50.0 g;protein present in an amount of from 0.5 g to 10.0 g; lipids present inan amount of from 0.05 g to 10.00 g; non-fibrous carbohydrates presentin an amount of from 30.0 to 75.0 g; fiber present in an amount of from0.1 g to 5.0 g; ash present in an amount of from 0.5 g to 5.0 g;β-carotene present in an amount of from 10 μg to 150 μg; Retinol potencypresent in an amount of from 10 IU to 100 IU; Vitamin B₁ present in anamount of from 0.01 mg to 0.50 mg; Vitamin B₂ present in an amount offrom 0.01 mg to 0.50 mg; Vitamin B₆ present in an amount of from 0.01 mgto 0.50 mg; Vitamin E present in an amount of 10.0 mg or less; niacinpresent in an amount of from 0.1 mg to 6.0 mg; calcium present in anamount of from 50 mg to 900 mg; phosphorus present in an amount of 200mg or less; iron present in an amount of from 1.0 mg to 5.0 mg; sodiumpresent in an amount of from 20 mg to 300 mg; potassium present in anamount of from 300 mg to 1000 mg; magnesium present in an amount of from40 mg to 200 mg; sodium chloride deduced from sodium content to bepresent in an amount of from 0.05 mg to 1.00 g; copper present in anamount of 7.0 ppm or less; and further wherein said composition alsohaving amino acids therein, each 100 grams of the composition contenthaving: isoleucine present in an amount of from 30 mg to 200 mg; leucinepresent in an amount from 50 mg to 400 mg; lysine present in an amountfrom 20 mg to 200 mg; methionine present in an amount of from 10 mg to150 mg; cysteine present in an amount of from 10 mg to 100 mg;phenylalanine present in an amount of from 30 mg to 250 mg; tyrosinepresent in an amount of from 20 mg to 200 mg; threonine present in anamount of from 40 mg to 200 mg; tryptophan present in an amount of from1 mg to 100 mg; valine present in an amount of from 30 mg to 300 mg;histidine present in an amount of from 10 mg to 200 mg; arginine presentin an amount of from 40 mg to 400 mg; alanine present in an amount offrom 50 mg to 300 mg; aspartic acid present in an amount of from 100 mgto 600 mg; glutamic acid present in an amount of from 100 mg to 1200 mg;glycine present in an amount of from 30 mg to 300 mg; proline present inan amount of from 40 mg to 400 mg; and serine present in an amount offrom 30 mg to 300 mg.
 2. The composition according to claim 1, furthercomprising one or more additional items selected from the groupconsisting of honey, starch, cucumber, Perilla and celery.
 3. A plantfertilizer containing as an active component the fermented compositiondefined in claim
 1. 4. A dietary product for animals containing as anactive component the fermented composition defined in claim
 1. 5. A foodpreparation containing as an active component the fermented compositiondefined in claim
 1. 6. A drink preparation containing as an activecomponent the fermented composition defined in claim
 1. 7. A noodle foodpreparation containing as an active component the fermented compositiondefined in claim
 1. 8. A food additive containing as an active componentthe fermented composition defined in claim
 1. 9. A fermented compositionconsisting of the following components and amino acids, and obtained bythe processing of one or more species of each of the followingclasses: 1) fruits, 2) edible roots, 3) grains, 4) beans or sesames, 5)seaweed and 6) saccharides, wherein, said 1) fruits are selected fromthe group consisting of apples, persimmons, bananas, pineapples, akebia,silvervine, figs, wild strawberries, strawberries, wild vines, grapes,Myrica, peaches, Japanese apricots, blueberries, raspberries, naveloranges, Hassaku oranges, Mandarin oranges, Sour oranges, oranges,Iyokan oranges, kumquats, citrons, Kabosu oranges, shaddocks, Ponkanoranges, lemons, limes, and mixtures thereof; said 2) edible roots areselected from the group consisting of Burdock, carrots, garlic, lotusroot, lily bulbs, and mixtures thereof; said 3) grains are selected fromthe group consisting of brown rice, glutinous rice, polished rice,millet, corn, wheat, barley, Foxtail millet, Sawa millet, and mixturesthereof; said 4) beans or sesames are selected from the group consistingof soybeans, black soybeans, azuki beans, black sesame, white sesame,walnuts, and mixtures thereof; said 5) seaweed is selected from thegroup consisting of Konbu, Wakame, Hijiki, laver, and mixtures thereof;said 6) saccharides are selected from the group consisting of brownsugar lump, fructose, glucose, and mixtures thereof; wherein saidcomposition having the following components therein, and each 100 gramsof the composition content having: water present in an amount of from5.0 to 50.0 g; protein present in an amount of from 0.5 g to 10.0 g;lipids present in an amount of from 0.05 g to 10.00 g; non-fibrouscarbohydrates present in an amount of from 30.0 to 75.0 g; fiber presentin an amount of from 0.1 g to 5.0 g; ash present in an amount of from0.5 g to 5.0 g; β-carotene present in an amount of from 10 μg to 150 μg;Retinol potency present in an amount of from 10 IU to 100 IU; Vitamin B₁present an amount of from 0.01 mg to 0.50 mg; Vitamin B₂ present in anamount of from 0.01 mg to 0.50 mg; Vitamin B₆ present in an amount offrom 0.01 mg to 0.50 mg; Vitamin E present in an amount of 10.0 mg orless; niacin present in an amount of from 0.1 mg to 6.0 mg; calciumpresent in an amount of from 50 mg to 900 mg; phosphorus present in anamount of 200 mg or less; iron present in an amount of from 1.0 mg to5.0 mg; sodium present in an amount of from 20 mg to 300 mg; potassiumpresent in an amount of from 300 mg to 1000 mg; magnesium present in anamount of from 40 mg to 200 mg; sodium chloride deduced from sodiumcontent to be present in an amount of from 0.05 mg to 1.00 g; copperpresent in an amount of 7.0 ppm or less; and further wherein saidcomposition also having amino acids therein, each 100 grams of thecomposition content having: isoleucine present in an amount of from 30mg to 200 mg; leucine present in an amount from 50 mg to 400 mg; lysinepresent in an amount from 20 mg to 200 mg; methionine present in anamount of from 10 mg to 150 mg; cysteine present in an amount of from 10mg to 100 mg; phenylalanine present in an amount of from 30 mg to 250mg; tyrosine present in an amount of from 20 mg to 200 mg; threoninepresent in an amount of from 40 mg to 200 mg; tryptophan present in anamount of from 1 mg to 100 mg; valine present in an amount of from 30 mgto 300 mg; histidine present in an amount of from 10 mg to 200 mg;arginine present in an amount of from 40 mg to 400 mg; alanine presentin an amount of from 50 mg to 300 mg; aspartic acid present in an amountof from 100 mg to 600 mg; glutamic acid present in an amount of from 100mg to 1200 mg; glycine present in an amount of from 30 mg to 300 mg;proline present in an amount of from 40 mg to 400 mg; and serine presentin an amount of from 30 mg to 300 mg.
 10. A method for making thefermented composition defined in claim 1, comprising: pulverizing andmixing one or more of said fruits and said edible roots; maintaining thetemperature of the resulting mixture at −4° C. to 40° C.; adding sugarto the mixture; adding one or more of each of said grains, beans,sesames, and seaweeds to said mixture and stirring said mixture;maintaining said mixture, with occasional stirring, at said temperaturerange for a period of time sufficient to ferment and age said mixture;and removing and filtering the liquid fermented composition from saidmixture.
 11. The method for making the fermented composition defined inclaim 10, wherein a member selected from the group consisting of starch,cucumber, Perilla and celery, and mixtures thereof, is also added intosaid mixture.
 12. The method for making the fermented composition asdefined in claim 10, wherein the temperature of the resulting mixture ismaintained at −3° C. to 30° C.
 13. The method for making the fermentedcomposition as defined in claim 10, wherein the temperature of theresulting mixture is maintained at −2° C. to 20° C.